Article

Principal protocols for the processing of cultured meat

Seung Yun Lee1, Hea Jin Kang1, Da Young Lee1, Ji Hyeop Kang1, Sivasubramanian Ramani2, Sungkwon Park2, Sun Jin Hur1,*
Author Information & Copyright
1Chung-Ang University, Anseong 17546, Korea.
2Sejong University, Seoul 05006, Korea.
*Corresponding Author: Sun Jin Hur, Chung-Ang University, Anseong 17546, Korea, Republic of. Phone: + 82-31-670-4673. E-mail: hursj@cau.ac.kr.

© Copyright 2021 Korean Society of Animal Science and Technology. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Nov 23, 2020; Revised: Jan 26, 2021; Accepted: Jan 28, 2021

Published Online: Feb 05, 2021

Abstract

The purpose of this study was to establish a basic principal procedure for the processing of cultured meat. The first stage involved isolating satellite cells from the desired muscle of an animal using enzymatic digestion (i.e., by using proteases, collagenases, and pronases). The second stage involved culturing the isolated muscle satellite cells in a growth medium containing fetal bovine serum and penicillin/streptomycin with growth factors for an optimal period of time. The second stage involved a basic method for the isolated muscle cells to proliferate while sub-culturing to further induce differentiation in gelatin-coated culture dishes with the general culture medium. The third stage involved the induction of differentiation of muscle satellite cells or formation of myotubes using myogenic medium. Lastly, the fourth stage involved the identification of cell differentiation or myotube formation (myogenesis) using fluorescent dyes. Moreover, the principle of these protocols can be applied to perform primary culture of animal cells. This study will assist beginners with the technical aspects of culturing meat (isolation, cultivation, and differentiation of muscle satellite cells as well as identification of myotube formation for myogenesis).

Keywords: Cultured meat; Muscle satellite cell; Cell proliferation; Differentiation; Cell medium